Three-Cup Chicken

1. Heat Oil and Stir-Fry Aromatics

Begin by heating 1 tablespoon of neutral oil in a wok or large frying pan over medium-high heat. Once the oil is shimmering, add the ginger, garlic, the white parts of the scallions, and the halved dried red chili. Stir-fry these aromatics until they release their fragrant scents, which should take about a minute or two.

2. Brown Chicken

Next, add the chicken thighs to the pan, placing them skin-side down. Increase the heat to high and let the chicken cook until the skin is a rich, golden brown. This step is crucial because browning the skin not only adds a depth of flavor but also creates a delightful texture.

3. Add Liquids and Simmer

Once the chicken skin is browned, add the sesame oil, Shaoxing wine, and water to the pan. Bring this mixture to a boil. Then, stir in the light soy sauce, sugar, and dark soy sauce, making sure everything is well combined.

4. Simmer and Reduce Sauce

Cover the pan, reduce the heat to low, and let the chicken simmer until it is cooked through. This should take about 15-20 minutes. The low heat allows the chicken to become tender and soak up all the flavors. After the chicken is fully cooked, uncover the pan and increase the heat to high again, allowing the sauce to reduce. Cook until the sauce thickens and clings to the chicken, ensuring that the flavors are intensified and the chicken is well-coated.

5. Add Green Scallions and Serve

Finally, add the green parts of the scallions and give everything a good stir. Serve the soy-glazed chicken hot, ideally over rice or with your preferred side.